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Miah, M.Y., Bhattacharjee, S., Sultana, A., Bhowmik, S., Sarker, A.K., Paul, S.C., Islam, M.S. and Zaman, A. (2017) Evaluation of Amino Acid Profile of Jackfruit (Artocarpus heterophyllus) Seed and Its Utilization for Development of Protein Enriched Supplementary Food. Journal of Noakhali Science and Technology University, 1, 77-84.

has been cited by the following article:

• TITLE: Jackfruit Seeds Protein Isolate by Spray Drying Method: The Functional and Physicochemical Characteristics

  AUTHORS: M. Amdadul Haque, Fatema Akter, Habibur Rahman, M. A. Baqui

  KEYWORDS: Protein Isolate, Spray Drying, Functional Properties, Physicochemical Properties, Protein Conformation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.5, May 11, 2020

  ABSTRACT: With increased demand for plant based proteins by the consumers, the food manufacturers appeal for the new plant proteins with predetermined characteristics. This study aims at isolating the protein fraction from jackfruit seeds and characterizing the protein powder for functional and physicochemical properties. The protein part of the seeds was separated through pH treatments and centrifugation process and finally, the concentrate was converted into powder by spray drying method. The functional properties such as solubility, gelling capacity and emulsion properties and the physicochemical properties such as crystallinity, morphology and particle size distribution of the jackfruit seeds protein isolate (JSPI) were studied. The secondary structural elements of JSPI were also determined by Fourier-transform infrared (FTIR) spectroscopy. About 76.89% protein was estimated in the prepared JSPI with 78.44% solubility in an aquatic solvent. The least gelation concentration of JSPI was 12% in a salt solution. The pH of the solvent significantly affected the emulsifying and foaming properties. The protein isolate possessed amorphous structure, moderate bulk density and almost 75% of the particles fell in a similar size distribution range. The conformational study reported that the β-sheet is the dominant secondary structural element with the highest content of 50.28%. The observed features suggest that the JSPI holds satisfactory functional and physicochemical characteristics for being used in protein-enriched foods.